This is a lovely and very simple way to make an intriguing potato soup; the addition of the mild, fragrant spices really adds that extra special 'comfort' factor. A simple, must try quick supper, I like to serve it with garlic naan – enjoy!


Serves 3-4

  • 2 to 3 medium sized (500g) of potatoes peeled and chopped into smallish chunks
  • 100g butter
  • 1 medium sized white onion (300g) chopped into chunks
  • 1 leek, the white part only, chopped chunky
  • 2 tsp thyme leaves
  • 1 sachet Green Saffron 'Bombay Aloo' spice mix*
  • 1250ml, full fat milk (or 1150ml milk and 100ml of cream for extra deliciousness) and a little more in reserve, just in case!
  • Fresh herbs roughly chopped; a mix of your favourite, but I like a mix of parsley, chives and coriander
  • 1 tsp dried fenugreek leaves (optional)
  • 2 cloves garlic, fine diced
  • 1 red chilli, fine diced
  • Sea salt to taste
  • 1 tsp fresh ground black pepper
  • Fruity virgin olive oil

*You can grind the spices in a pestle and mortar of coffee grinder if you’d like a smooth soup, no ‘bits’!


1. Mix the herbs, fenugreek leaves, garlic, chilli, pinch of sea salt then add a good glug of olive oil to give the dressing a dropping type consistency. Set aside.

2. Now, take a large pot, add the butter, allow to melt then add the onion, leek, thyme leaves and sweat for 10 minutes, lid on, stirring occasionally.

3. Add your Green Saffron 'Bombay Aloo' spice mix, stir then add all the peeled chopped potatoes and sweat gently with the lid on for another 25 to 30 minutes, stirring frequently.

4. Once the potatoes are soft and collapsing, add the 1250ml milk, give the mixture a good stir, bring to a gentle simmer and allow to bubble gently for 5 minutes.

5. Take the pot off the heat, add the cream, if using, then pour into a food processor or a blender, or use a hand-held stick blender and blitz ‘til smooth and creamy. Add a little more milk if you’d like the soup a little thinner. Then set aside, keeping it warm.

6. Dollop the soup with generous amounts of the herb dressing and serve immediately.